Sometimes, I want to get creative and whip up a beautiful, fancy dessert. Wonderful ripe stone fruits and berries abound this time of year and I love letting my imagination run wild creating beautiful tarts. Combine an easy crust, flavorful filling and bright fruit on top to make anyone’s eyes dance.
Creme fraiche is a favorite ingredient in my kitchen. It can be pricey at the store, so I make my own. I take 1 cup of heavy cream and combine it with 3 tablespoons buttermilk. Stir the mixture and leave it out on the counter for twenty-four hours. Stir it again, and store it in the refrigerator (it will keep for about 10 days). It’s a nice substitution for sour cream, and is absolutely lovely with berries and stone fruits.
This dessert requires a few steps, but isn’t too complicated. The crust and hazelnut frangipane can be made earlier in the day and the creme fraiche mixture whipped just before serving.